My friend Amy H. emailed this recipe to me a while back, and I finally made it today for our lunch play date. It made a ton of food, and was a great kid-friendly lunch! Thanks, Amy H.!
Ingredients: one box elbow macaroni 8 oz. sour cream one can cream of chicken (or cream of mushroom) 3 oz. cream cheese 2 tablespoons diced onion chicken broth 2 cups cubed chicken seasonings to taste (I used season salt, garlic powder, and pepper) mozzarella (shredded)
Directions: Preheat oven to 350.
Boil and cube your chicken breasts. Boil your noodles until almost done; drain. Mix all of the other ingredients together in a bowl, and pour over the cooked noodles. Mix well and put into a large baking dish. Use chicken broth to get it to the consistency that you like. I actually did not need to use any. Cover with shredded cheese. The directions call for mozzarella, but I was out, so I used colby/monterrey jack, and it was good! Bake for 30 minutes.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.